Saturday, August 24, 2013

Kadhi Pakora

A typical North Indian dish. There are various versions of this dish. My mom makes it without onion - garlic, but my hubby fell in love with this version when I tried it soon after my marriage. Since then I have been following this recipe only.

Kadhi

Ingredients: (Serves 4-5)

Sour curd 1 cup

Besan 1/4 cup + 2 tbsp

Water. 5 cups

Chilly powder. 1 tsp

Turmeric 1/4 tsp

Salt To taste

Mustard seeds. 1 tsp

Oil. 2 tsp

Fennel seeds. 1/2 tsp

Asafoetida A pinch

Nigella seeds. 1/4 tsp

Fenugreek. 1/4 tsp

Curry leaves. 20

Whole red chilly 3-4

Green chilly 1 chopped (finely)

Chopped coriander 2 tbsp

Pakoras

Ingredients:

Onion 1 1/2 cup (Coarsely chopped )

Besan. 3/4 cup+1 tbsp ( chickpea flour)

Chilly powder 1/2

Turmeric. 1/4 tsp

Salt To taste

Fennel seeds. 1/2 tsp

Green chilly. 1/2 ( Finely chopped)

Coriander (chopped). 1 tsp

Baking soda. A pinch

Oil. For frying

Kadhi tempering

Ingredients

Ghee/ clarified butter 2 tsp

Garlic. 1 tsp

Onions 1/2 cup (finely chopped)

Red chilly powder. 1/2 tsp

Green chilly. 1 julienned

Method :

For pakoras :

Take onions in a bowl.

Sieve besan over the onions.

Now add in all other ingredients except baking soda.

Add water tablespoon by tablespoon to get a very thick batter.

Heat oil for frying.

Once oil is hot enough, mix baking soda well in the mixture.

Drop small portions (approx. 1 tablespoon )of mixture carefully in the oil and fry on medium heat until golden.

Keep on a kitchen towel to drain off excess oil.

For kadhi:

Whisk curd and besan so that no lumps are there. In case you are not able to break the lumps with a whisk, just strain it through a sieve.